Ingredients

• Steak Tips (Sirloin or Tri-Tip): These are the stars, hon! I love sirloin tips for their tenderness and how they soak up that Cajun goodness. Don’t cheap out here, it makes a difference!
• Rigatoni Pasta: The ridges on rigatoni are just perfect for holding all that glorious cheesy sauce. I tried penne once, and it worked… kinda, but rigatoni is where it’s at for me.

• Heavy Cream: This is what makes the sauce ridiculously rich and creamy. Honestly, don’t even think about skim milk, just don’t do it. Full fat is your friend here!

• Parmesan Cheese (freshly grated): Grate it yourself, please! The pre-shredded stuff just doesn’t melt the same, and you won’t get that silky, smooth sauce. It’s a non-negotiable for this Cajun Steak Tips with Cheesy Rigatoni.

• Cajun Seasoning: My secret weapon! I use my favorite brand, but honestly, any good quality one works. Add a little extra if you’re like me and love that spicy kick.

• Garlic (minced): You can never have too much garlic, in my humble opinion. It adds that aromatic depth that just makes the whole kitchen smell amazing.

• Chicken Broth: Helps thin out the sauce just a touch and adds another layer of savory flavor. I usually keep a low-sodium one on hand.

• Butter: For sautéing and adding a touch more richness to the sauce. Everything’s better with butter, right?

• Olive Oil: For searing those steak tips to a beautiful golden brown.

• Fresh Parsley (chopped): A sprinkle of this at the end brightens everything up and adds a lovely fresh contrast to the rich Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce.

Instructions

Prep the Cajun Steak Tips:

First things first, let’s get those steak tips ready. Pat them really dry with paper towels this is crucial for a good sear! Then, toss them in a bowl with a generous amount of that Cajun seasoning. Make sure every piece is coated. I always get my hands in there, really working the seasoning into the meat. You want to see that vibrant red-orange color all over. This is where the magic starts, honestly, you can almost smell the flavors mingling already. Don’t forget a little salt and pepper too!

Sear the Cajun Steak Tips:

Heat a large skillet, preferably cast iron, over medium-high heat with a swirl of olive oil. Once it’s shimmering, add your seasoned steak tips in a single layer, making sure not to overcrowd the pan. You want a beautiful, dark crust, not steamed meat! Sear them for about 2-3 minutes per side for medium-rare, or longer if you prefer them more done. I usually aim for a good sear and slightly pink inside. Remove the steak tips from the pan and set them aside on a plate, tented with foil. Don’t worry if they’re not fully cooked, they’ll finish in the sauce! I always forget to tent them, and then they cool down too fast, oops!

Cook the Rigatoni:

While your steak is resting, get a big pot of salted water boiling for your rigatoni. Cook the pasta according to package directions until it’s al dente. This means it should still have a little bite to it. Remember, we’re going to toss it in a warm sauce, so we don’t want it mushy. Before draining, make sure to reserve about a cup of that starchy pasta water! This liquid gold is key for achieving the perfect sauce consistency later. It’s one of those pro tips I learned the hard way, trust me.

Start the Cheesy Parmesan Sauce:

In the same skillet you used for the steak (all those delicious browned bits are flavor!), melt the butter over medium heat. Add the minced garlic and sauté for about a minute until it’s fragrant. Oh, that smell! It’s one of my favorite kitchen smells, truly. Pour in the heavy cream and chicken broth, stirring well to scrape up all those flavorful bits from the bottom of the pan. Let it simmer gently for about 3-4 minutes, allowing it to thicken slightly. Keep an eye on it, you don’t want it to boil vigorously.

Finish the Cheesy Rigatoni Sauce:

Reduce the heat to low and gradually stir in the freshly grated Parmesan cheese. Stir constantly until the cheese is completely melted and the sauce is smooth and creamy. If it feels too thick, add a splash of that reserved pasta water, a little at a time, until you reach your desired consistency. Taste it! This is your chance to adjust seasonings. Maybe a little more Cajun spice for extra kick, or a pinch more salt. I once added all the pasta water at once and it was a bit runny, so go slow! You want that luscious, clingy sauce for your Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce.

Combine and Serve the Cajun Steak Tips with Cheesy Rigatoni:

Add the cooked and drained rigatoni to the cheesy Parmesan sauce, tossing gently to coat every single noodle. Slice your rested steak tips into bite-sized pieces and add them to the pasta. Give everything a good, gentle stir to combine. Garnish with fresh chopped parsley, and a little extra Parmesan if you’re feeling fancy. The vibrant green of the parsley against the creamy sauce and spicy steak? It just looks so inviting! Serve it up hot and watch it disappear. This Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is truly a winner!

Storage Tips

This Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce actually holds up pretty well, which is great because leftovers are always a win in my book! Once it’s completely cooled down, transfer it to an airtight container. It’ll keep in the fridge for about 3-4 days. When reheating, I usually pop it in the microwave for a minute or two, stirring halfway through. I microwaved it once and the sauce separated a little so don’t do that lol, go low and slow! You might want to add a tiny splash of milk or broth when reheating to bring back some of that creaminess, as the pasta can really absorb the sauce. It doesn’t freeze super well because of the cream sauce, which tends to separate upon thawing, so I usually just make enough for a few days. It’s best enjoyed fresh or within a couple of days!

Ingredient Substitutions

Okay, let’s talk swaps for this Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce. If steak tips aren’t available, you could totally use chicken breast or even shrimp! I tried it with chicken once, sliced thin, and it was a lighter but still delicious version. You just cook the chicken similarly to the steak, making sure it’s cooked through. For the pasta, while I adore rigatoni, penne or even a larger shell pasta would work to hold that cheesy sauce. I’ve even seen folks use gluten-free pasta, and it worked, though the texture was a bit different. If you’re out of Parmesan, a good quality Asiago or even a sharp white cheddar could work in a pinch for the cheesy rigatoni, but the flavor profile will shift, so be warned! And for the Cajun seasoning, if you don’t have a store-bought blend, you can whip up your own with paprika, cayenne, garlic powder, onion powder, and dried oregano. I’ve done that in a pinch, and it’s surprisingly good!

Serving Suggestions

This Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce is a hearty meal all on its own, but sometimes you just need a little something extra, right? I love serving it with a simple, crisp green salad with a tangy vinaigrette it cuts through the richness beautifully. A slice of crusty garlic bread is also a must for soaking up every last bit of that amazing cheesy rigatoni sauce, honestly, it’s non-negotiable for me! For drinks, a dry white wine or even a cold beer pairs wonderfully with the spice. And if you’re making it a special night, put on your favorite rom-com, light some candles, and get ready for pure comfort. This Cajun Steak Tips with Cheesy Rigatoni is also a hit at casual gatherings, just make a big batch!

Cultural Backstory

While my Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce isn’t a traditional dish from any one specific culture, it really pulls inspiration from a couple of my favorite culinary worlds. The Cajun seasoning, of course, hails from the vibrant, spicy kitchens of Louisiana, bringing that incredible warmth and depth. Then, you’ve got the creamy, cheesy rigatoni sauce, which is pure Italian comfort, reminiscent of classic pasta dishes. For me, it’s a beautiful fusion, a nod to how food traditions can blend and evolve in a home kitchen. I remember first trying a similar concept at a small bistro that was doing “fusion” food, and I just thought, “I have to try making this at home!” It’s my personal take on bringing those bold flavors and comforting textures together in one glorious bowl. It truly feels like a dish that tells a story of global flavors meeting home-cooked love.

Frequently Asked Questions

→ Can I use a different cut of steak for these Cajun Steak Tips?

Absolutely! I’ve used flank steak or even beef tenderloin in a pinch. Just make sure to cut them into bite-sized pieces and adjust your searing time accordingly. The goal is tender, flavorful Cajun Steak Tips!

→ What if I don’t have heavy cream for the Cheesy Rigatoni sauce?

While heavy cream is key for richness, you could try half-and-half, but the sauce won’t be as thick or luxurious. I tried whole milk once, and it was okay, but it definitely lacked that indulgent texture, so be prepared for a lighter sauce.

→ My cheesy rigatoni sauce is too thick (or too thin)! What can I do?

If it’s too thick, slowly add more reserved pasta water until it reaches your desired consistency. If it’s too thin, let it simmer gently for a few more minutes to reduce, or stir in a tiny bit more grated Parmesan. Patience is key here, I’ve learned!

→ Can I make this Cajun Steak Tips with Cheesy Rigatoni ahead of time?

You can prep the steak tips and make the sauce ahead, but I recommend cooking the pasta and combining everything just before serving. The pasta can get a bit mushy if it sits too long in the sauce, and the steak is best fresh off the sear.

→ How can I make these Cajun Steak Tips spicier?

Oh, I love this question! You can add extra cayenne pepper to your Cajun seasoning mix, or even a dash of your favorite hot sauce to the cheesy rigatoni sauce right before serving. Go for it if you like the heat!